Hey y’all! If you’ve ever wanted a silky, swoon-worthy frosting that makes every bite extra special, this Italian Meringue Buttercream Recipe is your dream come true. It’s deliciously smooth, perfectly sweet, and works wonders on cakes or cupcakes for birthdays, weddings, or just because. Ready to whip up something sensational? Let’s get cooking!
Why You’ll Love This Italian Meringue Buttercream Recipe
- Ultra silky and light texture that melts in your mouth.
- Stable enough to withstand warm temperatures without melting easily.
- Less sweet than traditional buttercream, highlighting real flavors.
- Perfect for piping, spreading, or fancy cake decorating projects.
- Versatile recipe—easy to add flavors or colors for any occasion.
Ingredients for Italian Meringue Buttercream Recipe
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 2 cups (454g) unsalted butter, room temperature (cut into cubes)
- 1 teaspoon pure vanilla extract
- Pinch of salt
Directions: Classic Italian Meringue Buttercream Recipe
Step 1: Prepare the Sugar Syrup
- In a small saucepan, combine 1 cup sugar and 1/4 cup water. Set over medium heat and stir until sugar dissolves. Attach a candy thermometer.
- Stop stirring and bring to a boil; cook until syrup reaches 240°F (115°C). This takes about 7-10 minutes.
Step 2: Whip the Egg Whites
- While syrup heats, place 4 egg whites and 1/4 tsp cream of tartar in the bowl of a stand mixer.
- Whip on medium speed until soft peaks form.
Step 3: Combine Syrup and Egg Whites
- Once syrup reaches 240°F, reduce mixer speed to low. Carefully and slowly pour hot syrup into the egg whites, aiming for the center—avoid the whisk.
- Increase speed to high and continue whipping for 8-10 minutes, until the meringue is glossy, forms stiff peaks, and the bowl is room temperature.
Step 4: Add Butter and Vanilla
- Switch to the paddle attachment. Add cubed butter, a little at a time, while mixing on low speed. The mixture might look curdled—keep mixing!
- Once all butter is incorporated, add 1 tsp vanilla extract and a pinch of salt. Beat for another 1-2 minutes until smooth and creamy.
Notes & Tips for Italian Meringue Buttercream Recipe Success
- If your buttercream looks soupy, chill the bowl for 10 minutes and whip again—it will come together! Learn troubleshooting tips here.
- Ensure all mixing bowls and whisks are grease-free for best meringue volume.
- Use a candy thermometer for accurate syrup temperature. Read about candy thermometers.
Variations: Twist Your Italian Meringue Buttercream Recipe
- Chocolate: Fold in 4 oz melted, cooled dark chocolate at the end of mixing.
- Lemon: Add 2 tablespoons fresh lemon curd instead of vanilla.
- Berries: Beat in 2-3 tablespoons freeze-dried berry powder for a fruity frosting.
Required Equipment
- Stand mixer with whisk and paddle attachments
- Candy thermometer
- Small saucepan
- Rubber spatula
- Measuring cups and spoons
Italian Meringue Buttercream Recipe Storage & Shelf Life
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate up to 1 week; let come to room temp and rewhip before using.
- Freeze for up to 3 months; thaw in the fridge overnight, then rewhip for best texture.
Serving Suggestions: Pairings for Italian Meringue Buttercream Recipe
- Slather generously on vanilla or chocolate layer cakes.
- Use for piping elegant decorations on cupcakes and cookies.
- Pair with citrus cakes, sponge cakes, or as a filling for macarons.
Pro Tips for the Best Italian Meringue Buttercream Recipe
- Room-temp butter makes for ultra-smooth buttercream—don’t rush it!
- Allow meringue to cool completely before adding butter to prevent melting.
- If your meringue and syrup aren’t stiff, keep whipping! Consistency is key. More pro buttercream tips here.
Italian Meringue Buttercream Recipe FAQ
- Can I color Italian Meringue Buttercream?
- Yes! Use gel food coloring for bright, vibrant results without thinning the buttercream—add it at the very end of mixing.
- My buttercream looks curdled—is it ruined?
- No worries! This is common; just keep mixing, or pop the bowl in the fridge for a few minutes before whipping again.
- Is Italian Meringue Buttercream safe for kids?
- The hot sugar syrup cooks the egg whites, making them safe to eat for everyone.
For more in-depth guidance on meringue and classic frostings, check out King Arthur Baking’s guide.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
- 1 cup (225 g) unsalted butter, room temperature
- 5 large egg whites
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 mL) water
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
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1In a small saucepan, combine granulated sugar and water. Heat over medium heat, stirring gently, until sugar dissolves. Bring to a boil and cook without stirring until the syrup reaches 240°F (115°C).
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2While the syrup is cooking, place egg whites, cream of tartar, and a pinch of salt in a clean stand mixer bowl. Whip on medium-high speed until soft peaks form.
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3Once the syrup reaches 240°F (115°C), carefully and slowly drizzle it into the whipping egg whites with the mixer running on low. Increase the speed to high and whip until stiff, glossy peaks form and the bowl is cool to the touch (about 8-10 minutes).
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4Reduce mixer speed to medium and add the softened butter, a tablespoon at a time, mixing well after each addition. Continue beating until the buttercream is smooth and fluffy.
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5Mix in vanilla extract until fully incorporated. If the buttercream looks curdled, keep beating until it emulsifies. Use immediately or store as needed.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
190cal
Protein:
2 gg
Fat:
14 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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